White Bean Salad

Dressing
1/3 C extra virgin olive oil
1 T Dijon mustard
2 cloves garlic minced
1 tsp dried Italian seasoning
1/2 tsp fresh thyme minced
1 lemon, juiced

Salad
2- 15 oz cans cannellini beans, drained and rinsed
1 English cucumbers seeded and sliced
1 pint cherry tomatoes cut in half
1/2 C feta cheese crumbles
garnish with parsley if desired

To make dressing:
In a medium bowl or jar, add the olive oil, Dijon mustard, garlic, Italian seasoning, thyme, and lemon juice. Add salt and pepper to taste. Whisk until the dressing is completely mixed together.

To make the salad:
In a large bowl, add the cannellini beans, sliced cucumbers, and halved tomatoes. Pour the dressing over top and toss to coat the vegetables. Refrigerator for 30 minutes to allow the dressing to absorb if you have time. Top with crumbled feta 1/2 cup feta cheese crumbles. Garnish with fresh chopped parsley, if desired.